Demi Sous Chef | Shields Athletic Dining Facility

University of Notre Dame•Notre Dame, IN

8d•Onsite

About The Position

The University of Notre Dame Operations, Events, and Safety (UOES) division is currently hiring for full-time Demi Sous Chefs in Shields Athletic Dining Facility in our Campus and Auxiliary Dining Halls in our Campus Dining department. The UOES division oversees the University's event management, hospitality, and customer service functions, while also supporting student life, academic initiatives, research activities, and annual milestone celebrations. The Demi-Sous Chef Reporting to the Sous Chef, the Demi-Sous Chef is an advanced culinary position within ND Dining that serves as a developmental progression from Cook 3 and a defined pathway toward the Sous Chef role. This position supports the daily execution of back-of-house operations through hands-on leadership in food production, station oversight, team support, and service coordination. The Demi Sous Chef plays an important role in maintaining culinary quality, consistency, service readiness, sanitation, and operational discipline across assigned production areas. As a working leader, this position remains actively engaged in food preparation and service while helping guide kitchen workflow, reinforce standards, and support the success of the culinary team. This role is intended for a highly skilled culinarian who has demonstrated advanced technical ability, dependability, leadership potential, and readiness to take on increased kitchen responsibility in preparation for future advancement to Sous Chef.

Requirements

High school diploma or GED required
Minimum of 3–5 years of progressive culinary experience in high-volume food service, hospitality, restaurant, or institutional dining operations
Demonstrated success in an advanced cook-level role such as Cook 3 or equivalent
Strong culinary fundamentals, including food preparation, batch cooking, station management, recipe execution, and quality control
Demonstrated ability to work independently while supporting broader kitchen operations
Working knowledge of food safety, sanitation, and HACCP standards
ServSafe certification required or ability to obtain within designated timeframe
ACF Certified Culinarian (CC) certification required or must be obtained within one year of hire
Strong culinary technique and food production knowledge
Ability to support multiple stations and production priorities simultaneously
Ability to lead workflow while remaining actively engaged in hands-on production
Strong attention to detail and commitment to quality and consistency
Ability to train, guide, and support team members in a fast-paced kitchen environment
Effective communication and interpersonal skills
Sound judgment, dependability, and strong organizational ability
Ability to adapt and respond effectively during high-volume service periods
Commitment to cleanliness, operational discipline, and continuous improvement
Readiness to grow into broader culinary leadership responsibilities

Nice To Haves

Associate degree in culinary arts or related field preferred

Responsibilities

Execute advanced food preparation and cooking across multiple stations in accordance with standardized recipes, production schedules, and ND Dining expectations
Support daily meal production by ensuring food is prepared, finished, and presented with consistency, timeliness, and attention to quality
Maintain high standards for taste, appearance, portioning, and overall food presentation
Monitor station readiness, food levels, replenishment, and timing throughout meal service
Assist in organizing prep priorities and production sequencing to support smooth and efficient kitchen operations
Contribute to recipe ingredient selection, batch preparation, and consistent product execution
Help ensure seamless transitions between production, service, and replenishment throughout the day
Provide day-to-day culinary guidance and working leadership to Cook 1, Cook 2, and Cook 3 team members
Support the Sous Chef in reinforcing expectations for food quality, consistency, urgency, professionalism, and teamwork
Assist in training team members on recipes, techniques, equipment use, kitchen procedures, and production standards
Model accountability, professionalism, and a strong commitment to culinary excellence
Support a positive and productive kitchen culture through active communication, collaboration, and daily coaching
Help identify opportunities for employee growth and skill development within the culinary team
Support the Sous Chef in monitoring daily production needs, workflow, and station readiness
Assist in maintaining an organized and efficient kitchen operation across prep, service, and closing functions
Help ensure proper labeling, storage, rotation, and handling of all food products
Support inventory awareness by communicating shortages, product concerns, and replenishment needs
Contribute to waste reduction through proper handling, batch production, and product utilization
Maintain a clean, organized, safe, and inspection-ready work environment
Assist in identifying and communicating operational challenges, service concerns, and workflow inefficiencies
Maintain strict adherence to food safety, sanitation, and HACCP standards
Ensure compliance with department expectations related to safe food handling, labeling, storage, and cleanliness
Reinforce sanitation practices among team members throughout preparation, service, and closing procedures
Support readiness for internal reviews, routine inspections, and operational standards assessments
Promote a culture of cleanliness, safety, and accountability in all back-of-house functions
Develop supervisory judgment, operational awareness, and leadership skills in preparation for future advancement
Gain experience in coordinating production teams and supporting day-to-day kitchen oversight under the direction of the Sous Chef
Serve as a bridge between advanced culinary execution and entry-level kitchen leadership
Continue building the skills, confidence, and leadership presence necessary for progression to the Sous Chef role